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Crepes:

1 cup flour

1 cup milk

1 large egg

1/4 tsp. salt

1/4 tsp. olive oil



In medium sized frying pan heat olive oil untill pan is well coated. Mix everything else in a bowl untill batter is smooth. Spoon batter into hot pan untill entire bottom is covered and batter is no longer runny. cook over medium heat untill firm, then flip. cook untill edges begin to curl. remove to a plate and make 3 more crepes. Set aside.



Filling:

1 cup cooked shrimp

1/4 dry parmesan cheese

4 fresh asparagus spears

splash of white wine



In pan over medium heat cook shrimp. cheese, and wine untill golden brown. the cheese will become very stringy. Keep warm in pan but off heat.

Steam asparagus untill it starts to soften. Set aside.





Preheat oven to 350*. Put 2 or 3 spoonfulls of filling into each crepe, place asparagus spears on top and roll up lengthwise. Place stuffed crepes into a baking dish, open side down, and bake for 20 min.



After 10 min. of baking, make pesto sauce.



Pesto:

4 Tbs. chopped fresh basil

3 Tbs. cup pine nuts

1 Tbs. whole black pepper corns

1/8 cup olive oil



Mix basil, pine nuts, and pepper in food processor until well chopped. Heat oil in shallow pan. Add basil mix and heat, stirring often, untill pasty.



When Crepes are done baking place on a plate and spoon pesto over the top.



Enjoy!